Method 1: Making a Microwave Baked Potato

1. Pick the potato and wash it. Choose a Red potato to microwave bake for the best results. Since you won’t be peeling the skin for cooking, scrub the potato to eliminate any debris. Thoroughly rinse and dry the potato. Remove any blemishes on the potato using a paring knife.
2. Punctuation. Using a fork, poke 4 to 5 holes in the potato on both sides. These holes will give way for the steam to be released during the healing process and keep the potato from exploding in the microwave. Fill a microwave-safe plate or dish halfway with the potato.
3. Cook for three minutes in the microwave. For three minutes, the potatoes should be microwaved on high heat. Check the potato by removing it from the microwave after turning it off. Cooking time for a single potato should be a little over five minutes, but stay on the side of caution to prevent overcooking it. Change the cooking time if you use a potato that isn’t red (less for a smaller potato and more for a larger potato).
4. Determine whether or not it is ready. Gently check the potato’s sides with an oven towel or a kitchen mitt to see if it’s done. The potato is done when the peel breaks and opens up and the potato gives under pressure. If the potato remains firm after another minute of heating, return it to the microwave and check it again.
5. Make a potato garnish. Slice the top of your cooked potato open with a sharp knife after it’s done. Cover the cut with a folded paper towel and push down on it with your other hand to open the potato.

Method 2: Roasting Potatoes in the Microwave

1. Select a russet or red potato. Make sure that the size of the potatoes you’re using is medium to large in size, Red potatoes preferably. Scrub it carefully before rinsing it. Using a paper towel, pat dry.
2. Cut the potato into thin slices. Potatoes should be cut into small cubes. In a microwave-safe dish, place the potato chunks. Evenly distribute the potatoes.
3. Toss the potato chunks with salt and pepper. Olive oil should be drizzled over the potato chunks. Season with salt, ranch dressing powder, pepper, garlic powder, or oregano, if desired. Coat the pieces by tossing them together.
4. Cook with the lid on the dish. Using a plastic wrap or lid, seal the dish tightly. The enclosed steam within cooks the potatoes and makes them brown, so keep it closed and don’t open the vent. 5-10 minutes on high in a microwave.
5. Keep an eye on them to see if they’ve completed their task. Prick the potato chunks with a fork after 5 minutes to determine whether they’re done. The potatoes are well cooked when it is easy to use a fork to pierce through them. Put them back into the microwave if they are still hard and undercooked and continue to check them every minute.

Method 3: Making Mashed Potatoes in the microwave 

1. A large potato, scrubbed, washed, and dried A large potato should be washed and dried well, including the skin. In a microwave-safe dish, place it. The potato’s skin should be removed and not pierced.
2. Red potatoes work best, but any thick-skinned potato will suffice (Russet, Yukon Gold, sweet potatoes).
3. Cook with the lid off. Leave a corner open while covering the plate with plastic wrap. 5 minutes in the microwave on high Remove the potato from the oven, uncover it, and check for doneness. If not, microwave for an extra minute and then check.
4. Cut the potato into four pieces. Using kitchen tongs or oven mitt, carry the potato from the microwave-safe dish. Cool it for 15 seconds in cold water. Make a start cut on the side of the potato and peel the skin slowly away from the potato.
5. Mash the potato with a fork until it is completely smooth. Toss the potato in a mixing dish with milk, a pinch of butter, sour cream or plain yogurt. Using a potato masher or a large fork, mash the potato until it is completely smooth. Season with pepper and salt.
6. Finished.